In a small pan, heat the white wine vinegar and reduce by half. Add the water, honey, dijon mustard and the apricots and simmer for ten minutes. Set aside
Cut a two inch piece of leek and cut into very fine julienne lengthways, fry this in hot oil in a frying pan until crisp and set aside.
Grill or pan fry the salmon fillets in butter On four plates, arrange the salmon with the apricots and vinaigrette over. Top with a sprinkle of the leek julienne.